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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 quart(s) vegetable broth |
2 cup(s) water |
1 large (1 pound) russet potato |
8 medium-large (1 1/2 pound) fresh carrots |
1/4 small onion |
1/2 cup(s) 2 percent or whole milk |
1/4 teaspoon(s) ground ginger |
1/4 teaspoon(s) ground nutmeg |
1 teaspoon(s) garlic powder |
salt and white pepper, to taste |
Directions:
1. In 4-quart or larger Dutch oven or soup pot, combine broth and water. Bring to a boil over high heat. While broth is heating, peel and cut the vegetables into bite-size pieces and add to the pot as you chop. When all vegetables are in the pot, reduce heat to medium-high and cook for 10 more minutes, or until largest vegetable pieces are tender.
2. Remove from heat. Stir in milk. Using a handheld immersion blender, process the soup until smooth. Stir in spices and adjust seasoning with salt and white pepper, to taste. Serve immediately.
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